Spinach & Corn Pudding

During winter, there are two frozen vegetables I love to eat: corn and spinach. Picked at their prime and available organic, these vegetables perk up a wintertime meal, as you'll notice when you cook this savory pudding. Prepared correctly, this dish is a cross between creamed spinach and a traditional soufflé.

2. Remove about 1/2 cup of mixture and stir quickly into beaten eggs. Add egg mixture back into saucepan and whisk thoroughly. Stir in remaining ingredients.

3. Pour mixture into buttered baking dish. Bake for about 45 minutes, or until top is brown and center is firm to the touch. Let cool 10 minutes before serving. Garnish with extra green onions and black pepper.